This kimchi ramen is full of spicy taste, slurpable noodles, tofu and edamame. It is simple to make and tremendous satisfying. Assured to heat you up once you want it!

White wooden surface set with bowl of Kimchi Ramen, jar of kimchi, and bunch of scallions.

I used to go to a Korean place of lunch repeatedly, and whereas different patrons had been fairly sparse in the course of the hotter months, the place was downright packed in the course of the winter.

I by no means actually acquired it, I imply, I like Korean meals just about all 12 months lengthy. However then I began creating recipes for a dwelling and actually listening to traits and I spotted that everybody gravitated in the direction of Korean meals in the course of the winter as a result of it is so nice for warming you up, notably these dishes which might be served sizzling and full of spices!

Whereas I can not promise that this kimchi ramen is anyplace close to genuine, I can say that it is nice for cold evenings. It combines two of probably the most warming meals I do know: spicy kimchi and piping sizzling ramen noodle soup!

Having stated all that, I first made this soup in July, so should you’re studying this when its heat out do not let that be a hindrance. This soup is scrumptious any day of the 12 months!

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Substances You will Want

  • Ramen noodles. Search for these within the worldwide meals part of your grocery store. If you cannot discover them, substitute one other kind of dried noodle like soba noodles or udon noodles. The soup wont be ramen, however it will likely be a scrumptious kimchi noodle soup.
  • Peanut oil.
  • Tofu. The recipe requires tremendous agency tofu, however you should utilize further agency or agency tofu, so long as you press it first.
  • Onion.
  • Garlic.
  • Kimchi. Watch out, as a result of many manufacturers of commercially offered kimchi aren’t vegan. They usually include substances like fish sauce and shrimp paste. I used my do-it-yourself vegan kimchi to make this recipe. In case you’re utilizing store-bought, test the substances. Mom in Regulation’s model makes a vegan kimchi that I’ve used up to now and loved.
  • Vegetable broth.
  • Gochujang. Gochujang is a spicy fermented Korean crimson pepper paste. Some supermarkets promote it within the worldwide meals aisle. If you cannot discover it there, strive an Asian market.
  • Toasted sesame oil. That is one other merchandise you may get within the worldwide aisle.
  • Salt.
  • Edamame. Search for shelled frozen edamame so you do not have to spend a ton of time shelling it your self!
  • Scallions.
  • Sesame Seeds.

The way it’s Made

The next is an in depth photograph tutorial on how one can make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

  • Cook dinner your noodles in response to the package deal instructions. Drain them right into a colander after they’re performed.
  • Pan-fry your tofu whereas the noodles cook dinner. Warmth some oil in a skillet and add diced tofu. Cook dinner it for about 10 minutes, flipping it a couple of times.

Tip: In case you’re pressed for time you may skip the tofu pan-frying step and easily add your tofu to the soup uncooked. It will not have the identical crispy texture, but it surely’ll nonetheless be scrumptious.

Tofu cubes cooking in a skillet.

  • Warmth the remainder of your oil in a big pot, then add sliced onion. Cook dinner the onion for a couple of minutes, till it begins to melt.
  • Add minced garlic and cook dinner it for nearly a minute, till it turns into very aromatic.
  • Add roughly chopped kimchi to the pot. Be sure to drain your kimchi of any extra juice, however set that juice apart since you’ll be utilizing it in a minute! For now, sauté the kimchi for a few minutes with the garlic and onion.

Kimchi sauteing in a pot with wooden spoon.

  • Add your broth and gochujang to the pot, together with that reserved kimchi juice. Deliver all the things to a boil, decrease the warmth and let it simmer till the kimchi has softened up a bit.
  • Take your soup off of the burner when it is performed and season it with some toasted sesame oil and salt, should you assume it is wanted.

Kimchi simmering in broth in a pot.

  • Divide the noodles, tofu and edamame into bowls, then ladle the kimchi soup over all the things.
  • Sprinkle your kimchi ramen bowls with chopped scallions and sesame seeds, then dig in!

Bowl of Kimchi Ramen with a jar of kimchi in the background.

Leftovers & Storage

Leftover kimchi ramen will preserve in an hermetic container within the fridge for about 4 days. Retailer every of the elements individually should you can. If not, the soup will preserve simply as lengthy, however the noodles may get a bit soggy.

Incessantly Requested Questions

Can this recipe be made gluten-free?

Certain! Use vegan gluten-free ramen noodles. If these aren’t out there, strive substituting rice noodles. Additionally test to make sure that the kimchi and gochujang you are utilizing are gluten-free.

Is that this kimchi ramen spicy?

It’s! How spicy will rely upon how sizzling your kimchi is and the way a lot gochujang you employ. In case you choose a milder soup, use delicate kimchi and skip the gochujang.

Extra Noodle Soup Recipes

Like this recipe? If that’s the case, please cease again and depart me a assessment and ranking beneath should you strive it! Additionally you should definitely comply with me on Fb, Pinterest or Instagram, or subscribe to my publication for extra recipes like this one!

Bowl of Kimchi Ramen with a wooden spoon in it.

Spicy Kimchi Ramen

This kimchi ramen is full of spicy taste, slurpable noodles, tofu and edamame. It is simple to make and tremendous satisfying. Assured to heat you up once you want it!


  • 4.25
    dried ramen noodles
    (half of a 9.5 ounce package deal)
  • 2
    peanut oil,
  • 8
    tremendous agency tofu,
    drained and lower into ½ inch cubes
  • 1
    small onion,
    thinly sliced into half rings
  • 3
    garlic cloves,
  • 2
    vegan kimchi,
    roughly chopped, solids and juice separated
  • 5
    vegetable broth
  • 1
    plus extra to style
  • 1
    toasted sesame oil
  • ½
    frozen shelled edamame,
  • 2
  • Toasted sesame seeds


  1. Deliver a big pot of water to boil and cook dinner the noodles in response to the package deal instructions. Drain them right into a colander when performed.

  2. Whereas the noodles cook dinner, coat the underside of a big skillet with 1 tablespoon of the peanut oil and place it over medium warmth.

  3. As soon as the oil is sizzling, add the tofu cubes in a fair layer. Cook dinner the tofu for about 10 minutes, flipping the items a couple of times so that they brown on a number of sides. Switch the cooked tofu to a plate when performed.

  4. Whereas the tofu cooks, coat the underside of a big pot with the remaining oil and place it over medium warmth.

  5. As soon as the oil is sizzling add the onion. Sweat the onion for about 5 minutes, till delicate and translucent.

  6. Add the garlic to the pot and cook dinner it with the onion for about 1 minute, till very aromatic.

  7. Add the kimchi solids to the pot, reserving the juice. Sauté the kimchi for about 2 minutes, stirring regularly.

  8. Stir within the broth and gochujang.

  9. Elevate the warmth and produce the soup to a boil. Decrease the warmth and permit it to simmer for about 10 minutes, till the kimchi may be very delicate.

  10. Take away the pot from warmth and stir within the sesame oil. Season the soup with salt if desired.

  11. Divide the noodles, edamame, and cooked tofu amongst 4 bowls, then ladle the broth over all the things. Sprinkle with scallions and sesame seeds.

Vitamin Details

Spicy Kimchi Ramen

Quantity Per Serving

Energy 334
Energy from Fats 116

% Every day Worth*

Fats 12.9g20%

Saturated Fats 2.2g11%

Sodium 1344mg56%

Potassium 334mg10%

Carbohydrates 36.6g12%

Fiber 3.2g13%

Sugar 7.4g8%

Protein 16g32%

Calcium 294mg29%

Iron 3mg17%

* % Every day Values are based mostly on a 2000 calorie weight-reduction plan.

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